New Spruce Experience

This is a pretty straight forward, Azacca heavy, hoppy pale that I added foraged spruce tips to post-boil.  The hops schedule resembles those of my recent “juice”, or New England, or hazy pales/IPAs, but the grain bill forgoes the flaked grain adjuncts.  As with most of my recent quick turn-around beers, this brew underwent dry hopping (and in this case the addition of the spruce tips) in primary.  I then cold crashed the beer in a chest freezer before kegging.

Recipe and tasting notes follow:

Recipe Specifics

Batch Size (Gal): 6.0
Total Grain (Lbs): 9.50
Anticipated OG: 1.044
Anticipated SRM: 2.0
Anticipated IBU: 12
Brewhouse Efficiency: 80%
Wort Boil Time: 60 Minutes

Grain

89.47% — 8.50 Lbs. 2-Row (US)
10.53% — 1.00 Lbs. White Wheat

Hops

0.30 oz. Azacca (Pellet, 13.6% AA) @ 60 min. (First Wort)
7.00 oz. Azacca (Pellet, 13.6% AA) @ 20 min. (Whirlpool)
2.00 oz. Vic Secret (Pellet, 15.5% AA) @ 9 days (Dry hop)
1.00 oz. Azacca (Pellet, 13.6% AA) @ 9 days (Dry hop)
4.20 oz. Citra (Pellet, 13.7% AA) @ 5 days (Dry hop)

Extras

1.00 tsp Yeast Nutrient @ 10 min.

Yeast

Imperial A24 — Dry Hop

Water Profile

Seattle
1.60g Calcium Chloride
3.00g Gypsum

Mash Schedule

Single infusion – 60 min @ 156F
Mash out — 10 min @ 170F

Notes

Brewed on 08.08.18 with Gregory & Jensen

08.12.18 — Added the first round of dry hops to primary during active fermentation

08.16.18 — Added the second round of dry hops & the spruce tips to primary

08.20.18 — Cold crashed the carboy in the AM then kegged the batch in the PM and put into kegerator

08.21.18 — Hooked the keg to pressure and set it at 12PSI

Tasting Notes — 10.01.18 (on draft)

Unfiltered, pale straw color in appearance (looks more orange in photos), but not overly hazy.  Moderate white head stand that dissipates.  No lacing.  Spruce is dominant on the nose with undertones of grapefruit, mango, and Fruitstripes gum.  Spicy-Earthy spruce up front on the palate, gives way to juicy guava-like tropical notes.  Mandarin orange pith and resinous pine notes meld on the bitter, off-dry, lingering finish.

Calculated OG: 1.045
Calculated FG: 1.008
Approx. ABV: 4.80%

Advertisements

Table Saison Achillea (Barrel Fermented)

yarrow-rosemaryGregory and I recently brewed two more saisons utilizing the remaining foraged yarrow we had vacuum sealed and stored in the freezer over a year ago.  This is the first of those saisons, which underwent primary fermentation in the small American oak Parliament Whiskey barrel we’ve used in the past (which is almost neutral at this point).  We decided to make this one hopless, as we’ve done in the past with our Saison Achillea, but we left out the lavender and added some fresh rosemary this time.  We also decided to brew this one to session, or table strength, which is a fancy way of saying it’s low in alcohol content.

barrel-yarrowWe used Imperial Yeast’s F08 Sour Batch Kidz strain which is a blend of Belgian saison yeasts, Lactobacillus, and two Brettanomyces strains.  We let in condition in glass for over two months and bottled it with additional Brettanomyces Bruxellensis.

Our process and tasting notes follow:

Barrel Fermented Table Yarrow Saison

Recipe Specifics

Batch Size (Gal): 5.5
Total Grain (Lbs): 7.75
Anticipated OG: 1.035
Anticipated SRM: 5.0
Anticipated IBU: 0
Brewhouse Efficiency: 75%
Wort Boil Time: 60 Minutes

Grain

38.71% — 3.00 Lbs. Red Wheat
38.71% — 3.00 Lbs. Vienna
12.90% — 1.00 Lbs. Flaked Oats
06.45% — 0.50 Lbs. CaraVienne
03.23% — 0.25 Lbs. Crystal 40L

Extras

1.00 tsp Yeast Nutrient @ 10 min.
1.00 Whirlfloc @ 15 min.
2.00 oz. Yarrow @ 60 min. (first wort)
2.00 oz. Yarrow @ 60 min.
3.00 oz. Yarrow @ 5 min.
0.60 oz. Rosemary @ 5 min.
2.00 oz. Yarrow @ 0 min.

Yeast

Imperial Yeast F08 — Sour Batch Kidz
Used barrel terroir
White Labs WLP650 — Brettanomyces Bruxellensis (bottle conditioning)

Water Profile

Seattle
1.00 g Calcium Chloride
1.50g Gypsum

Mash Schedule

Single infusion – 60 min @ 156F
Mash out — 10 min @ 170F

Notes

Brewed on 11.03.16 with Gregory

11.03.16 — Chilled wort to 70F & pitched the yeast into the oak barrel

11.05.16 — Vigorous fermentation activity

11.12.16 — After 9 day primary, transferred to glass secondary

01.24.17 — Bottled 5.5 gallons @ 3.2 volumes of CO2 with corn sugar and Brett. Brux.

barrel-table-yarrowTasting Notes — 02.26.16 (bottle pour)

Orange in color with a slight haze.  Thin white head stand which persists throughout drinking.  Sweet-herbal yarrow dominates the nose with a hint of honey in the background.  Sweet-tart yarrow is front and center on the palate and hits the sides of the tongue with a puckering tartness.  Faint hint of oak on the dry, crisp, quick finish.  Thirst quenching and simple.

Calculated OG: 1.035
Calculated FG: 1.010
Approx. ABV: 3.3%

#1 Summer Jam IPA

#1 Summer Jam IPALately Gregory and I have been honing recipes for a few different “house” IPAs.  I recently wrote a New Zealand/Australian hop-heavy session IPA recipe for the spruce tips Gregory and I foraged this past spring.  We liked the resulting beer so Gregory tweaked the recipe and brewed a version of it for the wedding of a friend.  I tried that version and liked it as well, but I decided to go back to the grain bill of the original recipe for inspiration, and make a third, PNW hop-forward beer.

I wanted to create a beer of “normal” strength that showcases the intense tropical, floral, and citrus notes of the new classic American hop varietals while remaining smooth, crisp and quaffable.  I stuck to a grain bill of pale malts with a touch of flaked oats for a silky mouthfeel and appreciable body, and rye to provide head retention and subtle grainy-spicy complexity.

I’ve also been looking forward to experimenting with blending different clean yeasts to create a more complex and flavorful ester profile, so I used two different saccharomyces strains in this brew.  I wanted to use Imperial’s A24 Dry Hop yeast, but the homebrew store was out so I opted for their A20 Citrus strain.  I pitched this first and then pitched a starter of yeast slurry 33 hours into primary from the wedding IPA — which utilized Imperial’s English A09 Pub yeast strain.

The resulting beer turned out great and the methods used to create it highlight our continual striving to craft better and better beer.  Unfortunately, I bumped the keg shortly before the photo was taken, so some hop particles were stirred up (I would have waited and taken another photo, but the beer was already almost gone)!

Below is the recipe and process that we used, as well as tasting notes:

#1 Summer Jam IPA

Recipe Specifics

Batch Size (Gal): 5.5
Total Grain (Lbs): 13.00
Anticipated OG: 1.065
Anticipated SRM: 4.0
Anticipated IBU: 58
Brewhouse Efficiency: 75%
Wort Boil Time: 75 Minutes

Grain

46.15% — 6.00 Lbs. 2-Row
23.08% — 3.00 Lbs. Maris Otter
15.38% — 2.00 Lbs. White Wheat
07.69% — 1.00 Lbs. Golden Naked Oats
07.69% — 1.00 Lbs. Flaked Rye

Hops

0.25 oz. Amarillo (Pellet, 7.0% AA) @ 75 min. (First Wort)
0.25 oz. Sorachi Ace (Pellet, 9.1% AA) @ 75 min. (First Wort)
0.25 oz. Citra (Pellet, 14.1% AA) @ 75 min. (First Wort)
0.50 oz. Amarillo (Pellet, 7.0% AA) @ 60 min.
0.50 oz. Citra (Pellet, 14.1% AA) @ 15 min.
0.25 oz. HBC 438 (Pellet, 16.6% AA) @ 15 min.
0.75 oz. Amarillo (Pellet, 7.0% AA) @ 05 min.
0.75 oz. Citra (Pellet, 14.1% AA) @ 05 min.
1.50 oz. Citra (Pellet, 14.1% AA) @ 0 min.
1.50 oz. Amarillo (Pellet, 7.0% AA) @ 0 min.
1.00 oz. Centennial (Pellet, 7.6% AA) @ 0 min.
1.00 oz. HBC 438 (Pellet, 16.6% AA) @ 0 min.
1.00 oz. Centennial (Pellet, 7.6% AA) @ 5 days (Dry Hop)
1.00 oz. Citra (Pellet, 14.1% AA) @ 5 days (Dry Hop)
1.00 oz. Amarillo (Pellet, 7.0% AA) @ 5 days (Dry Hop)
0.75 oz. HBC 438 (Pellet, 16.6% AA) @ 5 days (Dry Hop)
0.75 oz. Sorachi Ace (Pellet, 9.1% AA) @ 5 days (Dry Hop)

Extras

1.00 tsp Yeast Nutrient @ 10 min.
1.00 Whirlfloc @ 15 min.

Yeast

Imperial A20 Citrus
Imperial A09 Pub (Slurry)

Water Profile

Seattle
2.00 g Calcium Chloride
1.50g Gypsum

Mash Schedule

Single infusion – 60 min @ 153F
Mash out — 20 min @ 170F

Notes

07.20.16 — Made a starter of A09 Pub yeast from slurry

Brewed on 07.20.16

07.20.16 — 20 minute hop stand after flame out with 2 minute whirlpool

07.20.16 — Chilled to 72F and pitched can of A20 Citrus

07.20.16 — Signs of light fermentation 9 hours after pitch

07.21.16 — Vigorous fermentation 18 hours after pitch

07.22.16 — Added A09 Pub yeast slurry 33 hours after initial pitch

07.23.16 — Added half of the dry hops in primary in PM

07.31.16 — Transferred into secondary with remainder of dry hops

08.04.16 — Kegged entire batch and began force carbonating @ 30 PSI for 40 hours

08.06.16 — Purged CO2 and set at serving PSI

Tasting Notes — 08.16.16 (poured off tap)

Hazy yellow-orange with a moderate white head stand which laces nicely.  Aromas of pineapple with a spicy-herbal/tropical note reminiscent of mango salsa, hints of lime and dill.  Herbal and fruity flavors dominate the palate with notes of grapefruit and orange as well as pineapple, cedar and pine.  Body is lush and juicy, but crisp and finishes with a dry and resinous spicy-floral bitterness.

Calculated OG: 1.065
Calculated FG: 1.008
Approx. ABV: 7.5%

PAPA SLUDGE! American Double India Pale Ale

PAPA SLUDGE!Shortly after we brewed our HOP SLUDGE! IPA, Gregory and I opted to brew our first collaborative Double IPA.  We wanted to make something big in body and ABV and bold in flavor while retaining an easy drinkability.  In order to do so we mashed at 150F, stuck to a simple malt bill, and added some corn sugar to the boil.

We also wanted to use a newer American hop varietal in tandem with some of our favorites, so we went heavy on Azacca hops and we’re happy with the results!  Recipe and tasting notes below:

PAPA SLUDGE! American Double IPA

Recipe Specifics

Batch Size (Gal): 5.5
Total Grain (Lbs): 16.50
Anticipated OG: 1.091
Anticipated SRM: 5.0
Anticipated IBU: 91
Brewhouse Efficiency: 75%
Wort Boil Time: 90 Minutes

Grain

85.71% — 15.00 Lbs. 2-Row Pale
05.71% — 1.00 Lbs. Munich Light
02.86% — 0.50 Lbs. Honey Malt

Hops

0.75 oz. Azacca (Pellet, 15.3% AA) @ 90 min. (first wort)
1.00 oz. Azacca (Pellet, 15.3% AA) @ 30 min.
1.50 oz. Centennial (Pellet, 9.0% AA) @ 15 min.
1.50 oz. Amarillo (Pellet, 8.8% AA) @ 15 min.
1.00 oz. Azacca (Pellet, 15.3% AA) @ 01 min.
1.00 oz. Centennial (Pellet, 9.0% AA) @ 01 min.
1.50 oz. Amarillo (Pellet, 8.8% AA) @ 0 min.
1.50 oz. Citra (Pellet, 13.7% AA) @ 0 min.
1.00 oz. Azacca (Pellet, 15.3% AA) @ 0 min.
1.00 oz. Centennial (Pellet, 9.0% AA) @ 0 min.
0.50 oz. Azacca (Pellet, 15.3% AA) @ 3 days (dry hop)
0.50 oz. Centennial (Pellet, 9.0% AA) @ 3 days (dry hop)
1.00 oz. Citra (Pellet, 13.7% AA) @ 3 days (dry hop)
1.40 oz. Amarillo (Pellet, 8.8% AA) @ 3 days (dry hop)
0.50 oz. Centennial (Pellet, 9.0% AA) @ 5 days (dry hop)
0.50 oz. Azacca (Pellet, 15.3% AA) @ 5 days (dry hop)
1.00 Amarillo (Pellet, 8.8% AA) @ 5 days (dry hop)
1.00 Citra (Pellet, 13.7% AA) @ 5 days (dry hop)

Extras

1.00 tsp Yeast Nutrient @ 10 min.
1.00 Whirlfloc @ 15 min.
1.00 Lb. Dextrose (corn sugar) @ 90 min.

Yeast

Imperial Organic A18 Joystick (Pacman Yeast)

Water Profile

Seattle
1.00 g Calcium Chloride
1.50 g Gypsum

Mash Schedule

Single Infusion – 90 min @ 150F

Notes

11.16.15 — Made yeast starter

Brewed on 11.18.15 with Gregory

11.18.15 — Chilled wort to 60F and pitched the starter

11.19.15 — Signs of vigorous fermentation activity

11.24.15 — After six days of primary, as fermentation began to slow visibly, we added half of our dry hop addition for a 3 day dry hop

11.27.15 — Transferred to secondary after 10 day primary and added the rest of our hops for an additional 5 day dry hop

12.02.15 — Kegged and began force carbonating the beer

12.09.15 — Took the first pull from the keg after a week, still quite cloudy but tasting good

Tasting Notes (poured off tap 12.22.15) 

Clear with a deep orange color, moderate head stand, and clingy lacing.  Massive juicy fruit notes of satsuma oranges, ripe mango and pineapple on the nose with underlying hints of pine and spicy alcohol.  Intense and full-bodied on the palate with the fruit melding with a hint of sweet maltiness.  Spicy-herbal notes of Sweet Woodruff arrive in the middle and dissolve into a dry finish full of sticky pine resin and booze.

Calculated OG: 1.091
Calculated FG: 1.015
Approx. ABV: 10.0%

HOP SLUDGE! American India Pale Ale

HOP SLUDGE! In A GlassIn May 2015, Gregory and I entered three different IPAs into the Greater Everett Brewers League (GEBL) IPA Bracket Challenge.  We brewed an English style IPA, an American style IPA and an American style rye IPA (this last with Johnny Bus Tickets).  Sadly, none of these beers placed in the competition (although the rye IPA was bumped out of its bracket in the last heat).

When we got our score sheets back from the judges, we noticed that each stated they thought our American IPA (which is a recipe we’ve been tweaking since Gregory first brewed it for a friend’s wedding) was a great example of an XPA (extra, or hoppy, pale ale); what they wanted was more bitterness.  So we went back to the drawing board, made some adjustments, added more hops to our bittering additions, and thus HOP SLUDGE! was born.

HOP SLUDGE! 02We jokingly named the beer while we were brewing it because the massive amounts of late addition hops created a sludge of hop particulate in the kettle, and subsequently took up about a fifth of the space in our carboy.  The beer crystallized the name itself when fermentation took off so quickly and aggressively that the rubber stopper and blow-off tube were shot out of the carboy and delicious, tropical-smelling wort metamorphosing into beer was showered across the basement floor.  Luckily I caught the problem shortly after fermentation started and was able to get everything cleaned, re-sanitised and proper before any bacteria could settle in.

HOP SLUDGE! 01I’m convinced this is the finest IPA we’ve made yet, but we’re already thinking of changes that can be made and new recipes entirely.  See our recipe and tasting notes below:

HOP SLUDGE! American IPA

Recipe Specifics

Batch Size (Gal): 5.5
Total Grain (Lbs): 13.50
Anticipated OG: 1.067
Anticipated SRM: 8.0
Anticipated IBU: 67
Brewhouse Efficiency: 75%
Wort Boil Time: 90 Minutes

Grain

81.48% — 11.00 Lbs. Great Western Full-Pint 2Row
07.41% — 1.00 Lbs. Carapils
07.41% — 1.00 Lbs. Crystal 40L
03.07% — 0.50 Lbs. Honey Malt

Hops

0.75 oz. Chinook (Pellet, 12.0% AA) @ 90 min. (first wort)
0.40 oz. Chinook (Pellet, 12.0% AA) @ 60 min.
0.75 oz. Amarillo (Pellet, 8.8% AA) @ 15 min.
0.50 oz. Citra (Pellet, 13.7% AA) @ 10 min.
1.00 oz. Amarillo (Pellet, 8.8% AA) @ 5 min.
1.00 oz. Amarillo (Pellet, 8.8% AA) @ 1 min.
1.00 oz. Chinook (Pellet, 12.0% AA) @ 1 min.
1.00 oz. Equinox (Pellet, 15.0% AA) @ 0 min.
1.00 oz. Amarillo (Pellet, 8.8% AA) @ 0 min.
2.00 oz. Citra (Pellet, 13.7% AA) @ 0 min.
1.00 oz. El Dorado (Pellet, 16.0% AA) @ 0 min.
1.00 oz. Citra (Pellet, 13.7% AA) @ 6 days (dry hop)
0.50 oz. Equinox (Pellet, 15.0% AA) @ 6 days (dry hop)
0.50 oz. El Dorado (Pellet, 16.0% AA) @ 6 days (dry hop)
1.00 oz. Citra (Pellet, 13.7% AA) @ 5 days (dry hop)
0.50 oz. El Dorado (Pellet, 16.0% AA) @ 5 days (dry hop)
0.50 oz. Equinox (Pellet, 15.0% AA) @ 5 days (dry hop)

Extras

1.00 tsp Yeast Nutrient @ 10 min.
1.00 Whirlfloc @ 15 min.

Yeast

Imperial A01 House Yeast

Water Profile

Seattle
1.00 g Calcium Chloride
1.50 g Gypsum

Mash Schedule

Single Infusion – 90 min @ 150F

Notes

Brewed on 11.05.15 with Gregory

11.05.15 — Chilled wort to 60F and pitched the ale yeast (no starter as ran out of time before brew day)

11.06.15 — Signs of vigorous fermentation activity (see description above)

11.09.15 — After four days of primary, as fermentation began to slow visibly, we added half of our dry hop addition for a 6 day dry hop

11.15.15 — Transferred to secondary after 10 day primary and added the rest of our hops for an additional 5 day dry hop

11.20.15 — Kegged and began force carbonating the beer

11.27.15 — Took the first pull from the keg after a week, still quite cloudy but tasting good

HOP SLUDGE! 03Tasting Notes — 12.14.15 (poured off tap)

Although much clearer than the first pull from the keg, it has remained a little hazy (probably due to the amount of late addition and dry hops we added without filtering afterwards).  Intense tropical fruitiness on the nose, bringing papaya and mango to mind, with notes of lush pink grapefruit, some honeyed malt sweetness, and a hint of resinous evergreen akin to fir or pine.  The palate follows the nose, but the tropical notes are more muted at first, allowing the Chinook’s earthy spiciness to shine through.  The resin and evergreen hit the sides of the tongue toward the finish and a crescendo of fruitiness briefly re-emerges right before the substantial herbal-spicy bitterness takes hold for a dry, lingering finale.

Calculated OG: 1.067
Calculated FG: 1.016
Approx. ABV: 6.7%